Life game

Chapter 83
On the first day the brothers met, the old man took Jiang Weiming to visit the pigsty, the vegetable field, the chicken farm in the next village, and the vegetable market in the town, and visited all the sources of ingredients.

City Z is a small third-tier city, but small cities are better than small cities, with less pollution, especially in the countryside, where green and pollution-free vegetables are everywhere, and the chickens in the chicken farm in the next village are free-range chickens. In the vegetable market, he could buy high-quality vegetables that Jiang Jiankang couldn't even buy in City A.

Although Jiang Weiming also lived in the countryside, it was a countryside close to the provincial capital of Shu, and it was not of the same nature as the countryside on the edge of Z City.

In the evening, Jiang Weiming also wanted to cook, but the old man refused to let him. He must cook a table of good dishes for the third brother to taste and taste, and show off the results of his honing his cooking skills all these years.

There is a family in the village that just killed a pig two days ago. Their pigs are well-raised and fat and strong. The old man bought a front hoof and a back hoof. The front hoof just bought back the day before yesterday entered the stomachs of Jiang Jiankang and his wife. inside.For the remaining hind hoof, the old man happens to be making Fengjing Ding hoof tonight.

After the old man arrived in Shanghai that year, he worked in the back kitchen of a restaurant at the beginning. The master of the restaurant, Aicai, was eager to teach him this Fengjing Ding hoof.But the good times didn't last long, the old man lost his job and went to other places in circles.

Fengjing ding hoof belongs to the local cuisine. The local cuisine is famous for its thick oily red sauce and its love to keep the original flavor of the ingredients. However, that was a long time ago. In love with using sugar, but still mellow and delicious.

In Jiang Feng's memory, the old man didn't seem to have done Fengjing Dingshou, or maybe he did, but he didn't remember.There are many ways to make pig’s trotters, such as Dongpo elbow, rock sugar elbow, tiger skin elbow, crystal elbow flower, Fengjing Ding’s hoof, there are so many pork knuckles, steamed elbows, and red-braised elbows. Chefs from all over the world can make pork knuckles. Can play flowers for you.

For example, the Dongpo elbow made by Jiang Jiankang has almost nothing to do with Dongpo elbow except for borrowing Su Dongpo's name.

Wash the pig's trotters to remove the fluff, hang and wash them, then remove the bone, and then carefully remove the thicker blood vessels. The old man has great strength, and his eyes are not dazzled, so it is very easy to do.The rest of the blood can be almost removed by passing the pig's trotters through a few passes of boiling water quickly, without leaving any peculiar smell.

Trim the clean pig's trotters, put them into the pot, pour in the leftover brine from the stewed meat, add soy sauce, rock sugar, rice wine, cloves, cinnamon, and ginger slices to remove the fishy smell, bring to a boil on high heat, and then simmer on low heat .This kind of simmering and slow cooking will not only make the trotters soft and rotten, crispy on the outside and cooked on the inside, but also allow the marinade to be better absorbed by the trotters.

There are pig's trotters squatting in the big iron pot. The old man can judge the heat by smelling it, so let it simmer slowly for the time being, and go to other things by himself.

When Jiang Weiguo was young, he almost traveled all over the south except Sichuan, and had many masters who were passionate about cooking.Coincidentally, the current eight major cuisines are all southern cuisines except Shandong cuisine. When Jiang Weiguo was young, he wanted to follow Jiang Chengde's old path, gather the essence of various cuisines and carry forward Jiangjia cuisine.

But his talent is not as good as his father's, and his luck is not as good as his father's. Jiang Chengde was in contact with and communicated with masters of various cuisines, and Jiang Weiguo's contacts were with experienced masters who were far from being called everyone.This also led to the fact that although he learned a lot and miscellaneous things, he was not good at learning. He was not as good as Jiang Weiming who specialized in Sichuan cuisine in the next few decades.

The second dish that Jiang Weiming is going to cook is fish balls in clear soup, a Hangbang dish, which belonged to Zhejiang cuisine when he learned it.The method is simpler than Fengjing Ding hoof. The most important thing is to beat the fish continuously and quickly until it becomes sticky, so that the fish balls will be springy and refreshing.

Jiang Feng dethorned the silver carp meat, and after the old man adjusted the flavor of the fish meat, he handed over the job of beating the fish balls to Jiang Jiankang.Jiang Jiankang, who weighed more than 200 kilograms of flesh, had great strength when he slapped the fish. It seemed that he wanted to show himself in front of his newly recognized third uncle. Jiang Jiankang used all his stick to hit the fish hard. The dead silver carp felt distressed.

"Do you have a grudge against the fish with such force? You broke up all the meat. Didn't I teach you how much force you use?" the old man scolded.

Only then did Jiang Jiankang honestly slap the fish with moderate force.

Seeing that Jiang Jiankang came here in peace, Jiang Weiguo could cook bamboo shoots with peace of mind.

The bamboo shoots are fresh winter bamboo shoots just dug out in the morning. Add some salt to the water and cook until they are seven times ripe. They are used to serve with ham slices.When the fish balls are out of the pan, pour a spoonful of broth together, it is still delicious.

The third dish is eight-treasure tofu, which is also a Hangbang dish. Over the years, it has gradually developed into a medicinal meal.Since Jiang Feng's aunt fell in love with health preservation, she has to eat Babao tofu every three to five times. Jiang Feng has seen the special version of Babao tofu cooked by Jiang Jianguo in the WeChat group. .Those who knew it was Babao tofu, but those who didn’t know it thought it was assorted tofu and roasted pork.

Sea cucumbers are not available at home, and other ingredients can be used instead.

Diced shiitake mushrooms, ham, and carrots into a plate, cut the tofu into pieces and placed them separately, the colorful ones looked strangely beautiful, the chickens were slaughtered fresh, and the old hen weighing more than 7 catties was raised by Grandma Jiang for more than a year. One leg is boneless and minced, and the rest is stewed with some ingredients.

Tang Jiangfeng estimated that he would not be able to drink tonight, but he might be able to eat chicken noodle soup tomorrow morning.

Now fry the chicken in the pan, and then pour the diced pieces in the first plate. When it is five-five years old, add water to suffocate it. After the water boils, add tofu and season.

Thicken the sauce after it comes out of the pan, and the dish is ready.

The eight-treasure tofu was the first to be cooked, and the pork and fish balls were still in the pot.The thickened tofu looks white, tender and shiny, and is embellished with diced carrots and peas.

There are only 6 people in total, and the elbow is a big dish. The old man is going to make another soup and it will be over. Seeing Jiang Feng doing nothing, he said, "Xiao Feng, cook your third grandpa's special dish, and let your third grandpa taste yours." craft!"

Jiang Feng:? ? ?
Best dishes?

Jiang Feng was silent.

He... What is he good at?
Do you often make pickled vegetable dumplings recently?That's Li Sanya's specialty.

A low-profile version of willow leaf jelly in clear soup?That was Jiang Huiqin's food, not his.

Shoot cucumbers?That was Jiang Feng's specialty, but he was afraid that the old man would take his head as a cucumber.

Jiang Feng could cook a lot of dishes, but the old man suddenly asked him to cook a good dish, but he couldn't think of it for a while.

Jiang Feng was lowering his head and thinking about his special dishes, Grandma Jiang was talking with Jiang Weiming, Wang Xiulian was cleaning, and the whole family was idle with Jiang Jiankang, smelling the smell in the kitchen and being hungry but unable to eat.

At noon, after sharing the news of Jiang Weiming's search for relatives with Wang Xiulian, he posted the news on the family WeChat group.Adhering to the spirit that I can't be the only one to be frightened, and everyone has an extra Sanbo anyway, the entire Jiang family knew of Jiang Weiming's existence immediately.

Up to now, several of Jiang Feng's uncles were still discussing this matter in the wechat group an hour ago.

Jiang Jiankang turned on his phone, clicked on the beauty camera, skillfully adjusted a filter suitable for Babao Tofu, clicked a photo, and sent it to the family WeChat group.

Cook: [picture]

Cook: There are pig's trotters and fish balls in the pot. Dad will cook again tonight! [thumb] [thumb] [thumb]
tailor:……

The cat owner (fourth uncle): ...

The dog owner (fifth uncle): ...

The pharmacy owner: Third brother, tell Dad to serve dinner later. Your sister-in-law and I will drive there now, and we will be there in an hour!

Jiang Feng was recalling the dishes he could cook when the phone in his pocket started vibrating non-stop. When he clicked on it, he saw Comrade Jiang Jiankang showing off.

The photo was taken, the filter was added, it was inhumane, enough to see the sinister intentions of the person who took the photo to show off.

After thinking about it, Jiang Feng also said something.

Physics student: The third grandpa said that tomorrow he will cook fish heads with chopped peppers for us.

tailor:……

Medical student: ...

Designed by: ...

Cat owner: ...

Dog owner: ...

The pharmacy owner: Xiaofeng, please go and see if the room where your second uncle lived can be accommodated now. The second uncle and your second aunt can stay for a few more days.

*This is Gagen, because it feels like the first two chapters are quite watery.

Not today_(ω」∠)_
*[I am a fool, the elbow is the front hoof of a pig, and the ding hoof of Fengjing is the back hoof of a pig. I can’t tell the difference, parallel dish, parallel dish (°ω°｀)]

　Thank you Yejiu Hualing for the 1000 starting currency reward, the lazy and confused traveler for the 500 starting currency reward, let’s learn how to bark like a dog for the 200 starting currency reward, Murong Xueyuan and the little lazy cat for the 100 starting currency reward
　　
　
(End of this chapter)